Fondue It Better: How to Throw A Fondue Party

[two_third last="no"]

Like to customize your food? Fondue offers a wide range of options. There are numerous ways to change up the recipe each time. Never have the same fondue twice!

It’s easy. Choose your cheeses, 3# in any combination, follow the recipe, get fondu-in’!

 

*Pro Tip: When choosing your cheese selection for a fondue, it’s best to choose at least one alpine cheese into your mix. Try a classic like Gruyere or Emmentaler, or anything in the “Go Nutty” section.[/two_third]

[one_third last="yes"]

Basic Recipe

3 Pounds  Of Cheese (Mix and Match)
1 Tablespoon Cornstarch
1 Cup Beer or Wine
1 Tablespoon Lemon Juice
1 Teaspoon Black Pepper
1 Garlic love
 
Coarsely grate the cheeses and toss with the cornstarch. Heat the wine or beer with lemon juice over medium heat.  When hot, add the cheese mixture a handful at a time until melted.  Add black pepper to taste. If serving in a fondue pot, rub the pot with a clove of garlic.  Set the pot on its stand over a low flame.  Pour in your melted fondue.

[/one_third]

 

Step 1: Choose Your Cheese!

Choose your cheese to create a customized fondue blend.

Go  Nuts:

[one_third last="no"]

Challerhocker
Brown Butter|Butterscotch

[/one_third]

[one_third last="no"]

Appenzeller
Roasted Nuts|Spicy

[/one_third]

[one_third last="yes"]

 
 
Fontina
Truffels|Grassy

[/one_third]

Get Fancy:

[one_third last="no"]

Etivaz
Deep Fruit|Intense nuttiness

[/one_third]

[one_third last="no"]

Vendeen Bichonné
Rich|Mushroomy

[/one_third]

[one_third last="yes"]

 
Gabietou
Earthy|Funky

[/one_third]

Break Boundaries:

[one_third last="no"]

Klaverkaas Estate Gouda
Caramel|Brothy

[/one_third]

[one_third last="no"]

Gorgonzola Cremificato
Yolky|Creamy

[/one_third]

[one_third last="yes"]

Tickler Cheddar
Sharp|Tangy

[/one_third]

Step 2: Booze Cruise!

Grab something boozy to and an extra kick to you ‘due

[one_third last="no"]

Beer: Any beer works, choose based on what you like to drink. Going for complexity? Try an IPA. Looking for deep and rich? A stout will do wonders. A little bit delicate? A hefeweizen is perfect.

[/one_third]

[one_third last="no"]

Wine: Choose whites if you’re looking for mild and sweet notes. Opt for reds for richer, berry notes.

[/one_third]

[one_third last="yes"]

Liquor: Don’t replace the wine or beer with hard liquor. Instead, take a shot (or two) to change up the flavor profile.

[/one_third]

Step 3: Dip In!

Get Fondu-in’! Don’t be scared, dip right in!

[one_third last="no"]

Bread & Crackers

[/one_third]

[one_third last="no"]

Cured Meat & Sausage

[/one_third]

[one_third last="yes"]

Pickles & Vegetables

[/one_third]

Wanna learn more about cheese? Check out our “Cheese Course” video channel: vimeo.com/channels/cheesecourse.

 

How to Throw A Raclette Party

Raclette comes from the French word “Racler” which means to scrape. It is a cheese traditionally eaten in Switzerland. The Swiss cow herders used to take the cheese with them when they were moving cows to or from the pastures up in the mountains. In the evenings around the campfire, they would place the cheese next to the fire and, when it had reached the perfect softness, scrape it on top of some bread. Today we use fancy machines to do the melting, but the results are just as tasty. The cheese has a mellow, slightly funky flavor that makes it the perfect accompaniment to almost anything, and the texture is ideal for melting.

 

Throwing a Raclette Party is easy. The key is to have a nice variety of meats, veggies and bread for topping with the gooey cheese. There are 2 kinds of raclette machines: one holds a quarter wheel of the cheese and heats it under a lamp, the other heats individual portions of cheese on little pans. If you don’t have a raclette machine you can use a nonstick pan to melt slabs of the cheese, it’s just a little messier.

Here are some of our favorite things to serve with raclette:

Artisanal Breads

Vegetables: Small Potatoes, Roasted Brussels Sprouts, Roasted Butternut Squash, Cipolline Onions, Cauliflower

Meats: Prosciutto, Speck, Jambon Royale, Finocchiona Salami, Chorizo, Roasted Pork

Fruits that go with cheese: Sliced pears, sliced apples

Fruits to refresh the palate: Grapes, Berries, Dried fruits

Acidic and briny bites to refresh the palate: Cornichons, Olives